Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.

Save

0
Print

0
Pinterest

0
Email

0
Facebook

0

Savory Crab Cheesecake

(14)

3 reviews

20 min prep time
4 hr 30 min total time
18 ingredients
20 servings

Pinterest

0
Facebook

0
Save

0
Email

0
Print

0

Try These Next

This appetizer cheesecake combines bold, spicy flavors with cream cheese and luscious crabmeat.

Bake-Off® Contest 41, 2004

Valerie Holt

Cartersville, Georgia

Ingredients

Crust

1/2: cup Progresso™ Italian Style Bread Crumbs

1: oz. (1/4 cup) shredded Parmesan cheese

2: tablespoons butter or margarine, melted

Filling

20: oz. cream cheese, softened

2: tablespoons finely chopped green onions (2 medium)

1 1/2: teaspoons dried Creole seasoning

1: teaspoon sugar

1/2: teaspoon dry ground mustard

: Dash ground red pepper (cayenne)

1/2: cup heavy whipping cream

1: tablespoon cocktail sauce

1: teaspoon Worcestershire sauce

1/2: teaspoon red pepper sauce

4: eggs

1: (6-oz.) can lump crabmeat, drained

Garnish and Serve with

: Sprigs fresh parsley or leaf lettuce

1/2: to 3/4 cup cocktail sauce

: Assorted crackers

Steps

1 Heat oven to 350°F. In small bowl, mix all crust ingredients. Press mixture in bottom of ungreased 8- or 9-inch springform pan. Bake at 350°F. for 5 to 9 minutes or until light golden brown.
2 Meanwhile, in large bowl, beat all filling ingredients except eggs and crabmeat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in crabmeat.
3 Remove partially baked crust from oven. Pour filling over crust. Return to oven; bake an additional 60 to 70 minutes for 8-inch pan or 40 to 50 minutes for 9-inch pan or until filling is set. Cool 30 minutes.
4 With small metal spatula or knife, loosen edges of cheesecake. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.
5 To serve, remove sides of pan; place cheesecake on serving platter. Arrange parsley around outer edge. Serve with cocktail sauce and crackers.

1 Heat oven to 350°F. In small bowl, mix all crust ingredients. Press mixture in bottom of ungreased 8- or 9-inch springform pan. Bake at 350°F. for 5 to 9 minutes or until light golden brown.
2 Meanwhile, in large bowl, beat all filling ingredients except eggs and crabmeat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in crabmeat.
3 Remove partially baked crust from oven. Pour filling over crust. Return to oven; bake an additional 60 to 70 minutes for 8-inch pan or 40 to 50 minutes for 9-inch pan or until filling is set. Cool 30 minutes.
4 With small metal spatula or knife, loosen edges of cheesecake. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.
5 To serve, remove sides of pan; place cheesecake on serving platter. Arrange parsley around outer edge. Serve with cocktail sauce and crackers.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/20 of Recipe

Calories: 260
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 10g 50%
Cholesterol: 90mg; 30%
Sodium: 410mg; 17%
Total Carbohydrate: 15g; 5%
Dietary Fiber 0g 0% Sugars 4g
Protein: 7g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 8%; 8%

Exchanges:

1 Starch; 1/2 Very Lean Meat; 3 1/2 Fat;

Carbohydrate Choice

1

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved

Follow Pillsbury: